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Serves: 6
We love ceviche and this refreshing recipe is the perfect expression of summer! I prefer the lite coconut milk to lighten it up for an even healthier version (plus the heavy coconut can become congealed when chilled.) Serve with Bokisch Family Estate Rosado!
Ingredients
- 20 oz frozen halibut filets
- 1 pink grapefruit (½ cup fresh squeezed juice)
- 6-8 limes (1 cup fresh squeezed juice)
- ½ red onion (sliced paper thin)
- 2 serrano chilies (thinly sliced)
- 1 can unsweetened lite coconut milk
- ½ cup chopped cilantro
- ½ cup sliced basil
- 1 ½ cups diced cantaloupe
- ½ teaspoon sea salt
Instructions
- Thaw, drain and pat dry the Halibut filets. Cut into 1” cubes.
- Mix with the onion, chili peppers, grapefruit and lime juice.
- Marinate in the fridge for 1 ½ hours until the fish is opaque. (add more lime juice if the fish isn’t covered)
- Strain and reserve ⅓ cup of marinade. Add the coconut milk, cilantro and sea salt to the marinate along with the reserved liquid. Chill another 2 hours.
- Upon serving, add in the cantaloupe and sliced basil.
Notes
Add avocado slices and serve in butter lettuce cups to make into a light summer evening meal.
Slice the red onion in a half moon instead of chopped.
Make sure to remove the seeds and pith of the peppers and thinly slice!
Cut the fish into bite sized chunks. Enjoy with our Family Estate Rosado!
